About Wild Boar
Wild Boar (Sus scrofa) population in Finland is not remarkably high. In early 2020 there were only 1400 specimens, but number grew rapidly to 3400 by January 2021. That’s now more than brown bear population of 2700, which is still also quite rare. Hunting is keeping population stable and wild boar meat is hard to find. Most often, cuts in the butchers’ store are imported.
An adult wild boar can weight 440lb (200kg). It is a fast animal and tricky to hunt. As wild boar eats also small creatures, a certificate for trichinosis clearance need to be in place. According to Finnish Food Safety Authority, trichinella parasites die on 158°F (+70°C). So, if you have clearance and you cook it beyond 158°F, you are double safe. Last witnessed trichinosis poisoning in Finland was in 1970’s. Control seems to be in place and wild boar is safe to eat.
Wild boar meat is darker than regular pork. Taste is rich and gamey. Meat is also lean and nutritious as venison tends to be.
Rules for grilling venison and other game meats also apply to wild boar.
Grilling Wild Boar
This time I grilled five ½ lb (230g) wild boar tenderloins. Here is the method:
- Clean the meat by removing all silver skin and hard lumps of fat
- Season with salt and black pepper. Other good choices are rosemary and thyme.
- Leave the meat in the fridge for an hour or two
- Prepare your charcoal grill for direct grilling
- Heat the grill up to 390F°F (200°C)
- For medium rare doneness, sear wild boar tenderloins both sides until internal temp hits 130°F (54°C)
- For “double safe choice”, sear both sides until internal temp hits 158°F (70°C)
- Wrap in foil and let rest for 15min. Internal temperature will carry over few degrees during rest.
- Carve and serve as such, or…
- Enjoy Boar Burritos!